ALOHA CHILI
Pineapple and brown sugar give this out-of-the-ordinary chili a tropical taste. Everyone who samples it is pleasantly surprised, and they often request a second bowl. -Dyan Cornies, Vernon, British Columbia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 8
Steps:
- In a Dutch oven, cook beef and onion over medium heat until no meat is no longer pink; drain. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until heated through.
Nutrition Facts : Calories 371 calories, Fat 11g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 711mg sodium, Carbohydrate 44g carbohydrate (23g sugars, Fiber 7g fiber), Protein 27g protein.
HAWAIIAN STYLE CHILI
My take on local Hawaiian-style chili here actually shocks me! It was a staple meal for me while I resided in Hawai'i and has been a favorite meal of mine ever since. Specifically, eaten as chili served over steamed white rice. Cheddar cheese and onion are optional but highly recommended!
Provided by Ful-Filled
Categories Weeknight Dinners Comfort Food Easy Shellfish-Free Full Meal Gluten-Free Soy-Free Peanut-Free Tree Nut-Free Stove
Time 1h
Yield 8
Number Of Ingredients 25
Steps:
- Heat a large pot or dutch oven over medium-high heat, add the 85/15 Lean Ground Beef (2 pound). Season with Salt (to taste) and Ground Black Pepper (to taste).
- Stir often while also breaking up the meat into small pieces, until browned. Turn off the heat and remove the beef with a slotted spoon into a bowl. Drain all but 1/4 cup of fat from the pot (reserve the excess beef fat for another use).
- Set the pot back over medium heat and add the Linguiça Sausage (5 ounce). Cook until browned, about 5 minutes.
- Add in the Sweet Onion (1), Celery (1 cup), and Green Bell Pepper (1). Cook, stirring often until the vegetables are softened, about 5 minutes.
- Add in the Chili Powder (3 tablespoon), Paprika (2 teaspoon), Ground Cumin (1 teaspoon), and Ground Oregano (1 teaspoon) along with the Garlic (4 clove) and Fresh Ginger (1 teaspoon). Cook for a few minutes, stirring often.
- Add in the Tomato Paste (2 can), Water (5 cup), Chicken Bouillon Powder (2 teaspoon), Bay Leaf (2), Granulated Sugar (2 teaspoon), Worcestershire Sauce (1 tablespoon), Red Kidney Beans (4 can), cooked ground beef, Red Wine Vinegar (2 teaspoon). Stir to combine and season with a bit of Salt (to taste) and Ground Black Pepper (to taste).
- Once the chili has come to a low boil, turn the heat to low and leave to simmer for 15 minutes. Taste at this point and adjust seasoning with Salt (to taste) as necessary.
- Cook for another 15 minutes to allow flavors to come together.
- When the chili is done cooking, remove the pot from the heat and mix in the Mayonnaise (1/4 cup). Serve chili over White Rice (6 cup) and top with Shredded Cheddar Cheese (to taste) and Scallion (to taste).
Nutrition Facts : Calories 212 calories, Protein 10.7 g, Fat 3.4 g, Carbohydrate 33.2 g, Sodium 64.8 mg, SaturatedFat 1.1 g, Cholesterol 10.5 mg, Fiber 4.9 g, Sugar 1.9 g, TransFat 0 g, UnsaturatedFat 0.7 g
AMAZING HAWAIIAN CHICKEN CHILI
This is a hearty chicken chili with sweet pineapple and a few subtle kicks of spice that the whole family will enjoy.
Provided by Jessica and Antonia
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 2h15m
Yield 12
Number Of Ingredients 19
Steps:
- Place the chicken breasts and barbecue sauce in a gallon-sized zip top bag and allow to marinate for 30 minutes in the refrigerator.
- Melt 1 tablespoon of butter in a large skillet placed over high heat, and add the chicken. Cook the chicken until it is browned and almost cooked through, about 5 minutes per side. Remove chicken from skillet, chop into 1 inch pieces, and place in the crock of a slow cooker.
- Heat the remaining 1 tablespoon of butter in the skillet over medium-high heat, add the diced onion, garlic, and roasted red pepper, and cook and stir until the onion is softened, about 5 minutes. Stir in the tomato paste, chili powder, ancho chile powder, ground cumin, ground ginger, vanilla, and sugar. Cook, stirring, until blended, about 2 minutes. Transfer the mixture to the slow cooker.
- Drain the canned pineapple and reserve the fruit. Stir the pineapple juice, kidney beans, black beans, tomatoes, and chipotle salsa into the ingredients in the slow cooker and set the heat to High. Allow the chili to cook on High until it begins to bubble, about 20 minutes. Turn the slow cooker to Low and cook for 1 additional hour.
- Stir the reserved pineapple into the chili and continue to cook until the pineapple is warm, about 15 minutes. Salt and pepper the chili to taste and serve piping hot.
Nutrition Facts : Calories 249.3 calories, Carbohydrate 32.7 g, Cholesterol 44.1 mg, Fat 4.4 g, Fiber 6 g, Protein 19.6 g, SaturatedFat 1.8 g, Sodium 807.9 mg, Sugar 19.6 g
HAWAIIAN CHILI
This is a great alternative to a traditional chili. It is especially great for Spring and Summer as it is much lighter and a bit sweet and spicy. It is very easy to make and can even be done on a camping trip as the ingredients (except for the cheese and bread) are all canned or dry. I actually dreamed about this recipe, woke up the next day and wrote it down. I have never found a similar chili so I consider this a one of a kind creation. I love it for lunch or supper, especially with a slice of swiss cheese melted on top and slice of buttered french bread. It is even better the second day as all the flavors get a chance to meld together.
Provided by clownes
Categories One Dish Meal
Time 15m
Yield 4-6 bowls, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Add all ingredients, EXCEPT for the Swiss cheese & French bread, into a medium size pot and cook until heated through.
- Melt a slice of Swiss cheese on top and serve with French bread.
Nutrition Facts : Calories 1136.9, Fat 23.7, SaturatedFat 10.7, Cholesterol 97.6, Sodium 3176.6, Carbohydrate 162.2, Fiber 28.7, Sugar 25.1, Protein 69.5
"HAWAIIAN CHILI"
A friend told me about how she had found a Hawaiian Chicken Chili. I decided to challenge myself to come up with a Hawaiian Beef Chili. I find it more difficult to make beef salty, spicy and sweet without being overpowering, this came out wonderfully spicy.
Provided by Valerie Reel
Categories Chili
Time 40m
Number Of Ingredients 20
Steps:
- 1. Brown the beef with the garlic and onions, add in all the spices and olive oil. You can make this all in one pan if you use a very large skillet or pot. (If using a fattier meat, brown the meat(without the oil) , onions and garlic together, strain off the grease. Return to pot and add the spices)
- 2. Once the beef is browned nicely and just starts to stick a little to the bottom, add in the pineapple, juice and all. Cook it into the beef about 5 minutes and slowly add in the beans and rotel tomatoes, you want all the juices from the beans and tomatoes as well.(Again a fattier meat will not start to stick to the pan, which is ok, just make sure the meat is thoroughly cooked)
- 3. After adding in the beans and tomatoes slowly bring to a nice simmer, about 10 minutes. Taste and add accordingly, more salt or pepper chili powders for more heat, however you like it.
- 4. Serve as is or a dollop of sour cream, monterey cheeses anything that you usually like with your chili. A sweet honey cornbread would be delicious.
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